---
title: "Steelhead Trout & Everything Bagel Grains"
servings: 4
source:
  name: HelloFresh
  url: https://www.hellofresh.com/recipes/steelhead-trout-and-everything-bagel-grains-69baacd9fff2efa4150ec73c
prep time: 5 minutes
cook time: 15 minutes
time required: 20 minutes
difficulty: easy
allergens:
  - Fish
  - Milk
  - Eggs
  - Sesame
tags:
  - Quick
  - Easy Prep
  - Protein Smart
rating: 4.5
rating_count: 117
source_chef: Courtney Laga
nutrition:
  calories: 950
  protein: 36
  fat: 59
  saturated fat: 11
  carbohydrates: 68
  sugar: 14
  fiber: 6
  cholesterol: 110
  sodium: 850
  potassium: 1190
  calcium: 150
  iron: 1.5
image: "https://images.recipes.furrysalamander.com/Seafood%20Recipes/steelhead-trout-everything-bagel-grains.avif"
---
Wash and dry all produce.

In a #medium bowl{}, combine @white wine vinegar{20%teaspoon}, @water{¼%cup}, @sugar{2%tablespoon}, and a pinch of @salt{1%teaspoon} (½ cup water and 2 TBSP sugar for 4 servings). Stir in @shredded red cabbage{8%ounce}; microwave for ~{1%minute}. Stir and set aside to pickle until ready to serve.

Quarter @lemon{1%unit}. Pick and roughly chop fronds from @dill{½%ounce}. Trim and halve @mini cucumber{4%unit} lengthwise; slice crosswise into ½-inch-thick half-moons. In a #small bowl{}, combine @mayonnaise{8%tablespoon}, @dijon mustard{8%teaspoon}, and juice from half the lemon (juice from whole lemon for 4 servings).

In a second #medium bowl{}, combine @yogurt{8%tablespoon}, @creamy horseradish sauce{1%ounce}, and half the dill; season with salt and @black pepper{1%teaspoon}. Stir in cucumber until coated; refrigerate until ready to serve.

Massage @microwaveable grain blend{2%unit} in package to separate grains. Partially open package; microwave until warmed through, ~{1.5%minutes}–~{2%minutes}. Place grains in a third #medium bowl{}; add @everything bagel seasoning{2%tablespoon} and a large drizzle of @olive oil{2%teaspoon}. Stir to combine.

Pat @steelhead trout{20%ounce} dry with @paper towels{}; season generously with salt and black pepper. Heat a large drizzle of @cooking oil{2%teaspoon} in a #large pan{} over medium-high heat. Add trout to pan, skin sides down. Cook until skin is crispy, ~{5%minutes}–~{6%minutes}. Flip and cook until golden and cooked through, ~{4%minutes}–~{6%minutes} more. Transfer to a plate.

Divide trout, dressed grains, pickled cabbage (draining first), and cucumber salad between plates. Drizzle trout with lemon-Dijon sauce and garnish with remaining dill. Serve.